• 2 cloves garlic, peeled
  • 1 small shallot, peeled
  • 30g fresh flat-leaf parsley, de-stalked so about 20g left
  • 30g fresh basil, de-stalked so about 20g left
  • 1 handful of fresh mint - optional, not used yet
  • 1 heaped dessertspoon of capers
  • 1 heaped dessertspoon of gherkins, in sweet vinegar
  • 4 quality anchovy fillets (there are about 8 in a tin)
  • 2 heaped teaspoons Dijon mustard
  • 3 dessertspoons red wine vinegar
  • 6 tablespoons really good extra virgin olive, to get the consistency
  • Salt and Pepper - salt shouldn't be needed due to the anchovies


  • Open the anchovies and remove all of their tiny bones.
  • Place all of the ingredients (except the oil) in a food processor and pulse for several seconds until a paste forms
  • With the food processor on low, slowly pour in the olive oil until the paste becomes a thick sauce.
  • Taste and add salt and pepper.
  • Decant into a bowl and serve or keep in jars in the fridge for up to a fortnight.